Roast Venison Shoulder - cooking recipe

Ingredients

700 -900 g venison shoulder
2 tablespoons olive oil
salt and pepper
2 dashes ground caraway
2 dashes ground rosemary
2 dashes ground allspice
2 dashes ground coriander
1 dash ground cinnamon
1 dash ground nutmeg
1 ground bay leaf
14 chopped juniper berries
1/2 teaspoon dried thyme
150 ml port wine
2 tablespoons creme de cassis
1/2 teaspoon beef bouillon granules

Preparation

Preheat oven to 190\u00b0C.
Heat olive oil on medium high heat in a oven safe pan.
Salt and pepper the meat.
Mix together the other dry ingredients other than bouillon granules and rub into the meat.
Sear meat on both sides.
Pour in port and Creme de Cassis and add the bouillon granules.
Bring to a boil and put in oven for 45-50 minutes until meat reaches 70\u00b0C.